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You can expect plenty of sunshine and temperatures that could flirt with triple digits. The big concern here is, of course, meat care. If you aren’t prepared to handle a dead deer in beach weather, you risk losing your venison.
To reduce the risk of foodborne illness, cook all game meat to the correct final internal temperature: whole cuts, steaks, and roasts to 145°F (63°C) (medium rare); ground meat to 160°F (71°C); soups, stews, casseroles, and leftovers to 165°F (74°C); and jerky to 160°F (71°C) before drying.
Here’s how to tell if venison is spoiled and how to cool down and care for wild game in hot weather.
Meat care after a successful deer hunt actually starts before leaving home, especially in warm weather. Have a plan in place to take care of the meat to optimize quality. Having two large coolers with ice in them allows you to store a quartered deer.
There’s no meat more healthy and nourishing than venison. From field-dressing and skinning to butchering and preparing your meat for a meal, here are tips for safe venison care.
Here are a few guidelines for making sure your meat ages properly. Chunk up the deer. Quarter the deer into front shoulders, rear quarters, loins, and a bag of any trim. Place ice in the bottom of the cooler. Don’t mix meat and ice. Place meat on top of the ice. Keep the meat dry. If you let the meat soak in ice water, all the juices that ...
Get the deer field dressed as soon as possible after the recovery to begin the cooling process. Get the meat on ice. I never hit the woods in the early season without a cooler full of bagged ice or frozen jugs of water.
Inside the body cavity, against the backbone, are the tenderloins, considered the best cut of meat on a deer. Use your hand, and a knife when necessary, to pull them free. Outside the cavity, along the backbone, are the loin muscles or back-straps, which also are outstanding cuts.
Meat care is a real issue and a tall challenge during early-season or mild-w eather hunts, especially if you're tent camping in the hinterlands or half-roughing it at a power-free, generator-free backwoods deer camp. Here's the 5-step, do-it-yourself plan needed to ensure whitetail venison is perfect despite warm weather. 1. Field Dressing Notes.
For best quality, move the meat to a refrigerator or freezer as soon as possible. Ensure the meat is kept at or below 40°F to prevent bacterial growth. Learn essential tips and techniques for processing a deer in hot weather to ensure meat quality and safety.